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When sous viding brussels sprouts, be sure to place them in a single layer in the sous vide bag, I'll often cut them in half as well. They usually become tender when cooked for around 45 to 60 minutes at 183°F to 185°F (83.9°C to 85°C).
When sous viding brussels sprouts, be sure to place them in a single layer in the sous vide bag. They usually become tender when cooked for around 45 to 60 minutes at 183°F to 185°F (83.9°C to 85°C). Whole Brussels sprouts will be on the higher end, and halved or quartered ones will be on the lower end. Adding some butter or olive oil to the pouch can help add some richness or some balsamic vinegar for sweetness. They are great served with some sauteed bacon.
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